I'm Home!!

Well after a lovely break away in the glorious county of Dorset i'm back home in Kent and finally have strong enough internet access to be able to blog again (Dorset I love you, but your internet strength is a little hit or miss....which in all honesty isn't bad for a "get away from it all" holiday).

As my now expanded waistline will account to, the food and drinks industry in Dorset is very much alive and thriving. Having totally indulged in Dorsets foody delights, i've eaten at the very aptly named The Wild Garlic ( http://www.thewildgarlic.co.uk ) meeting the lovely Mat Follas, to enjoying the wonderfully creamy ice creams at The Barford Farm ( http://www.barford-icecream.co.uk ) whilst walking around their beautiful gardens, to the delights of Mark Hix's Oyster and Fish House ( http://www.hixoysterandfishhouse.co.uk ) whilst watching the sun set over the Cobb in Lyme Regis.

Over the next week or so, i'll be blogging my reviews, foody finds and recipes from this wonderful county, I hope you enjoy them.

It has truly been an amazing holiday and would thoroughly recommend Dorset as a getaway venue.

My Dorset Foody Adventure

On our first night in Lyme Regis, hubby and I walked to the very pink, The Mariners Hotel and Restaurant, and treated ourselves to a meal out (well after the long drive, I didn't want to cook....that's my excuse and i'm sticking to it).

Anyway, the Mariners is a wonderfully quirky place with porthole windows and large comfy sofas in the lounge. The friendliest of staff, who cannot do enough to accommodate you, chat to all of their guests in between doing the necessities of their working roles.

We were shown into a sitting room and given the menu and wine list and the waitress went through the specials and highlighted a couple of dishes as well as suggesting a few different wines with these dishes.

We had an aperitif whilst waiting and got chatting with a wonderful couple from London who also suggested dishes to try in the future.

Anyway, we were called through for dinner and we were soon tucking into our starters and some lovely homemade bread and butter.

Although we both ordered fish, I far prefer red over white wine, so ordered a nice bottle of red wine, an Italian Merlot Corvina. I don't usually like mixed grape wines but this wine was easily drinkable and went actually well with our meals.

As some of you know, I had a lung transplant 8 months ago and because of it, there are certain foods I am now unable to eat like shellfish, pate, unpasturised cheeses and cured meats and fish. After excluding all of these factors,it usually leaves me little choice (usually soup, soup or soup). However The Mariners offered Feta and Courgette Fritters with a Spicy Tomato Sauce.

I have to say the fritters themselves were fairly bland and tasted a little floury from the batter (a good pinch of S&P and a touch of fresh chilli would have really elevated them) but the spicy tomato did help them. It had an acidic, rhubarb taste and the spicing was just right. Overall, not bad.

Main course time and I had the Fisherman's platter (minus the shellfish). This was a delicious plate of salmon, cod and sardines with a herb butter sauce. Two large bowls of jersey new potatoes and vegetables accompanied the dish and for the most part, it was delicious. For me, there was too much butter sauce on my plate but it was delicious especially the sardines (the highlight of the meal) The fishermans platter was one of those dishes that, when served, looked small and you think "where's the rest of it" but, by the time you've eaten half of it, you're not sure the other half is going to fit...lol.

To finish I ordered warm chocolate brownie with homemade vanilla ice cream.

Having been on a diet for what seems like forever, to be able to have a total indulgence like this amazing brownie and not just a tiny slice or small nibble was an absolute treat. It had a wonderful fudginess and was filled with chunks of pecan, giving a lovely crunch. The accompanying chocolate sauce was a little thin but full of flavour and the ice cream was packed full of vanilla and was silky smooth. Absolutely perfect.

This lovely three course meal for 2, a bottle of wine, 2 coffees and aperitifs to start came to about £80 which I thought was pretty good value. I would happily go back and eat here and know I would receive good service and eat in a comfortable and friendly atmosphere.

Off on Hols

So, after my mum being in and out of hospital, me having my transplant, my grandpa passing away, my sister having pelvic girdle issues through her pregnancy, her eldest daughter being rushed into hospital with gastroenteritis and her 3 week old son being diagnosed and hospitalised with a heart condition, I am finally getting a break away from it all....lol

Hubby and I are off to Dorset for rest, relaxation and a bit of a foodie tour. On top of planned visits to Wild Garlic, River Cottage Canteen and Mark Hix's place, we are going to a couple of microbreweries, an elk & moose farm, various cheese producers and a couple of recommended pubs and tearooms (any other suggestions welcomed).

I also promise to update with a couple of recipes and lots of pictures of wonderful Dorset food.

So Happy Easter to you all and will blog soon

xxx

Back in the land of the living

Sorry, sorry, sorry for not being around and updating you with the lovely recipes i've made recently.

Unfortunately last Thursday, my 3 week old nephew was rushed to a London hospital due to a heart defect. It was very touch and go for a while but, being the little fighter he is, he is well on the road to recovery.

During all of this, i've been babysitting my 2 year old niece (so that my sister and her husband could be with nephew), been to a friends wedding and baked for my mums 60th birthday (although we reduced the party to just a small group of immediate friends because of my nephews situation).

All in all it has been utter chaos. I will however, put some lovely new recipes on the blog soon. I would also like to thank you guys for all of the lovely follow tweets on twitter x .

Thanks again for your patients, hope you're all ready to get your baking aprons on......

.....lets bake x

To Die For Brownies

As promised (although a little late) I made brownies using one of the many brownie recipes in Alice Medrich's Chewy, Gooey....cookbook. Out of the many different recipes and cooking styles she writes about the New Bittersweet Brownies where the ones I decided to make.

I should also just point out that as this is an American book, all the measurements are in cups and tablespoons although there are a few conversions to imperial measures.

The verdict can be summed up in 3 letters OMG!!!!

I did have a lovely big plate of brownies but, by the time i'd got my camera and come back to the table, this was all that was left (9 have gone MIA...lol)

New Bittersweet Brownies

8 oz Bittersweet (70%) Chocolate - broken into small pieces

6 Tbsp (3oz) Unsalted Butter - small cubes

3 Eggs

1 Cup (7oz) Caster Sugar

1/4 tsp Salt

1 tsp Vanilla Extract

1/2 cup + 1 Tbsp Plain Flour

• Line an 8 inch square baking tin with foil ensuring all 4 sides are covered.
• Pre heat the oven to Gas 4/180 C/350 F and put the shelf in the lower third of the oven.
• Put the chocolate and butter in a glass bowl and melt either in a microwave or over a pan of simmering water.
• Stir the chocolate until smooth and combined with the butter then set aside.
• In a medium bowl, beat (with a kitchenaid or electric whisk) the eggs, sugar, salt and vanilla until the mixture is thick and pale.
• With the beaters still beating on slow, pour in the warm chocolate until well mixed.
• Carefully fold in the flour and then pour the mixture into the prepared pan.
• Bake for 25-30 minutes until a skewer comes out with a few crumbs but no gooey batter.
• Allow to cool in the pan.
• Using the foil, lift out onto a cutting board and cut into squares.
• Will keep in an airtight contained for up to 3 days.

Book Review - Chewy, Gooey...

Crispy, Crunchy by Alice Medrich.

(Sorry the picture isn't great)

Just bought this amazing book full of recipes from bread to buns, tarts to cakes with each recipe sounding more yummy than the previous.

The pictures, although not available for every recipe, look inviting and nearly all recipes feature "upgrades" of different flavour combinations.

There is a great section at the back of the book that looks at how to make component parts to a dish like chocolate ganache and buttercream and a section on measurement conversions to help convert the american/imperial weights into metric.

Tomorrow i've managed to secure a baking day to myself (no babysitting duties) and i'm going to attempt a couple of the recipes including the Sticky Pecan Bites and Gooey Turtle Bars (no turtles will be harmed in the making of these bars ;-) ) and i'll post my results tomorrow.

From what i've read, this book was well worth the buy for all of the inspiration it has given me with different flavour and texture combinations. By tomorrow, the results will hopefully confirm this.

Happy reading

xx

Planning a 60th!!!

In a rare break from baking (and babysitting for my sister), I am planning a 60th birthday party for my mum next weekend.

In a break from the usual party fayre of sausage rolls, quiche and birthday cake, she has asked for the next level up in the baking steaks.

Have scoured lots of lovely bakers blogs for inspiration, I now have many ideas, correction, I have too many ideas and need to pare it back.

Do I go for a chocolate triple layer cake with raspberry buttercream or a coconut cream cake? A lemon and lime cake or a coffee and walnut cake? Decisions decisions and that's just the cake. Then i've got to look at sweet and savoury tarts, nibbles and breads. Aaarrrggghhhh!!!

Think i'm going to sit in a dark room for a while and hope the clarity angel gives me a nudge....well that of wait for some comments from you lovely readers with suggestions.

Hope you like the blog and the recipes i've been posting.

Vicky x

Toffee Apple and Hazelnut Cake

This lovely sticky toffee apple cake is delicious with cream, custard, ice-cream or just by itself. Whats stopping you? Get baking, you'll love it.

Toffee Apple and Hazelnut Cake

115g Butter (softened)

2 Eggs (lightly beaten)

175g Muscovado Sugar (light)

1 tsp Mixed Spice

1/2 tsp Bicarbonate Of Soda

1 tsp Baking Powder

2 Apples (eating - medium, peeled, cored and roughly grated)

85g Hazelnuts (lightly toasted and coarsely chopped)

Toffee Apple Topping

1 Apple (eating - peeled, cored and thinly sliced)

85g Muscovado Sugar (light)

55g Butter

• Preheat the oven to Gas 4/180 C/350 F
• Grease and line a brownie tin approx 34 x 20 cm
• Make the topping first by melting the butter and sugar in a saucepan over a gentle heat, stirring regularly.
• Pour the now "toffee" mixture into the base of the brownie pan and top with the sliced apples.
• For the cake, beat together the sugar and butter until pale and fluffy.
• Slowly add the eggs whilst still beating.
• Sift in the flour, mixed spice, baking powder and bicarbonate and fold in carefully.
• Add in the grated apple and chopped hazelnuts and stir.
• Spoon over the apples and toffee in the brownie pan and bake for 35-40 minutes.
• Leave to cool in the tin for 10-15 minutes before turning out and cutting into squares.

Walnut and Raisin Oaties

Inspired from a recipe in Good Food Magazine, these absolutely moreish oaties are delicious on their own or, for a naughty extra, drizzle some melted chocolate over them......delicious!

Walnut and Raisin Oaties

140g Rolled Oats

225g Plain Flour

140g Walnuts (chopped)

100g Raisins

50g Desiccated Coconut

140g Butter

225g Soft Brown Sugar

3 tbsp Maple Syrup

3 tbsp Golden Syrup

2 tbsp Boiling Water

1 tsp Bicarbonate Of Soda

• Preheat the oven to Gas 3/160 C/325 F
• Line 3-4 large baking trays with baking parchment or silicon paper.
• In a large bowl, combine the oats, flour, walnuts, coconut and raisins and put to one side.
• Put the butter, sugar and both syrups into a saucepan and melt over a gentle heat. Put to one side.
• Mix the bicarbonate with the boiling water, mix well, add to the butter mixture and stir in.
• Pour the butter mixture over the dry ingredients and mix well.
• With a tablespoon or ice-cream scoop, form balls of mixture and place on the lined trays, flattening each a little.
• Ensure lots of space around each oaty as they do spread (approx 6 per tray)
• Bake for 15-17 minutes.
• Allow to harden slightly on baking tray before transferring them to a cooling rack.
• Keep up to 1 week in airtight container or freeze for up to 3 months.
• OPTIONAL - If wanted, melt and drizzle each oaty with chocolate and allow to set before serving.

Blueberry and Rhubarb Cupcakes

These lovely cakes are an absolute treat to the taste buds.

75g Butter (Unsalted)

1/2 tsp Bicarbonate of Soda

200g Plain Flour

2 tsp Baking Powder

75g Caster Sugar

200ml Buttermilk *

1 pinch Salt

1 Egg (Large)

100g Blueberries

For Rhubarb

100ml Water

75g Caster Sugar

1 Lemon (Juice Only)

100g Rhubarb (Chopped into bite sized pieces)

Buttercream

140g Butter (softened)

280g Icing Sugar

1-2 tbsp Cooking Syrup from Rhubarb

Handful of blueberries for decoration

• For the rhubarb, put the water, sugar and lemon juice in a saucepan and bring to the boil.
• Add the Rhubarb to the pan and cook until softened then leave to cool.
• Preheat the oven to Gas 6/200 C/400 F and line a cupcake pan with cake cases
• Put the butter into a small saucepan and melt over a gentle heat then remove to cook slightly.
• Put all of the dry ingredients into a large bowl and mix well.
• In a separate bowl whisk together the buttermilk and egg and then whilst still whisking gradually pour in the butter.
• Pour the wet ingredients into the dry and carefully mix in until just combined.
• Fold in the blueberries and the spoon into the cake cases.
• Push a teaspoon of rhubarb into the centre of each cake and cover over with the batter.
• Bake for 20-25 minutes until golden and put on a rack to cool.
• For the buttercream, place the butter in a bowl and beat until soft.
• Add half of the icing sugar and beat until smooth
• Add the other half of the icing sugar and 1tbsp of rhubarb syrup and beat until smooth and creamy.
• If necessary add the other tablespoon of syrup to achieve the right consistency.
• Spread or pipe over the cooled cupcakes and top with a blueberry.

*If you don't have buttermilk to hand this is a good substitute

1 tablespoon Lemon Juice

235ml Milk

• Place the tablespoon of lemon juice in a bowl, add the water and stir.
• Leave the mixture for 5 minutes then use as needed.

Happy eating

Apple Cake

This batter style cake is delicious by itself and amazing smothered in custard. Enjoy!

Apple Cake

2 Eggs

175g Caster Sugar + extra for dusting

85g Butter

75ml Milk

1/2 tsp Vanilla Extract

125g Plain Flour

1/2 tsp Cinnamon (ground)

1/2 tsp Nutmeg (ground)

2 1/4 tsp Baking Powder

2 Bramley Apples (pealed, cored & thinly sliced)

Custard to serve

• Preheat the oven to Gas 6/200 C/400 F
• Grease and line a square cake tin approx 20 x 20 cm
• Whisk together the eggs, sugar and vanilla until it forms a thick mousse consistency (about 5 minutes with an electric whisk)
• Put the milk and butter into a small saucepan and heat until the butter has melted then take off of the heat.
• With the whisk still running, pour the butter mixture into the egg mixture.
• Sift in the flour, cinnamon, nutmeg and baking powder and fold carefully ensuring there are no lumps.
• Pour into the cake tin and smooth over the top.
• Scatter all of the apple slices over the batter then sprinkle over the extra sugar.
• Bake in the oven for 10 minutes then reduce the oven to Gas 4/180 C/350 F and bake for a further 25-30 minutes until well risen and golden.
• Allow to cool in the pan before cutting into squares and tucking in.

Ms D's No Cook Chocolate Key Lime Pie

The lovely (and patient) Ms D (@MsDSpencer - Twitter) gave me this most fabulous recipe and with mothers day coming up, this could be the ultimate indulgence for mum.

Chocolate Key Lime Pie

300g Digestive Biscuits

50g Butter (unsalted)

1 tbsp Cocoa Powder

50g Chocolate Chips

397g Condensed Milk (sweetened)

4 Limes (key limes if you can get them)

300ml Double Cream

Square of Chocolate

• Grease and line a 23 cm fluted tart tin
• Put the digestives, cocoa, butter and chocolate chips into a food processor and blitz.
• Tip the mixture into the tart tin and press down with a spoon
• Place the crust into the fridge whilst making the filling
• Zest the limes and put to one side
• Juice the limes and mix in with the condensed milk in a large bowl
• Add the double cream to the mixture and with an electric whisk, whip together until thick
• Spoon the filling over the crust and refrigerate for 4 hours
• When firm, sprinkle the lime zest and grate the square of chocolate over the top
• Tuck in and enjoy

Diet Chocolate Orange Mousse - SW Style

Back on the diet and looking for a sweet treat? This mousse is absolutely gorgeous and very adaptable.

Changing the chocolate powder to a different flavoured "Options", adding some fresh chilli or by adding different flavourings (like rose water) or even alcohol (which will cost you an extra syn or 2 on slimming world), you can satisfy that sweet tooth and still be on that loosing weight streak.

Chocolate Orange Mousse - SW Style

100g Quark

500g Fat Free Fromage Frais (natural)

1 Sachet Cadburys Highlights

1 tbsp Sweetner

1tsp Orange Water

Fresh fruit to decorate

• Place all of the ingredients into a bowl and mix well.
• Put into serving dishes and refrigerate until needed

This supposedly makes 4 servings at 1/2 syn each on SW but if you decided you want to eat the lot, it is only 2 syns....YUMMMMM!